Salmagundi is a 17th & 18th century composed salad of cold chicken with anchovies, boiled eggs, green beans, boiled onions, and grapes dressed with a vinaigrette. This recipe was reproduced courtesy of Food History News
2 heads romaine lettuce
2 breasts of cooked skinless chicken, and/or your choice of cooked duck, veal, or pork.
4 boneless cooked chicken thighs
2-4 hard-boiled eggs
For garnishing and augmenting, your choice of the following:
Flat leaf parsley
Pearl onions, cooked
Green beans, blanched and frenched
Red and green grapes
Pickled red cabbage
1 Tablespoon prepared mustard
4 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
Shred the lettuce and lay on a platter.
Cut the cold meat in julienne, slice the lemon thinly, dice or slice the eggs
Arrange the meat, lemon, and eggs on the lettuce.
Add to the platter your choice of parsley, onions, green beans, grapes, watercress, pickled cabbage, gherkins, and edible flowers.
Mix vinaigrette and dress the salad with it, or serve the dressing on the side.